How to make Glazed Meatloaf

In
a large bowl, combine ground beef, ground Italian sausage, bread
crumbs, beefy onion soup mix, egg, minced garlic, 3 tablespoons lemon
juice, and ¼ cup of the glaze mixture until well mixed. Form into a
loaf and place in a 9x5 inch loaf pan.

Slice
loaf into eighths, and serve. Use remaining glaze mixture to drizzle on
meatloaf slices or to dip slices into while eating.

Tips:

Draining
the fat from the hot pan can be difficult. An alternative that I
frequently use is to line the bottom of the loaf pan with four slices
of sandwich bread in two layers (two slices side by side, topped with
another two slices side by side) before placing the raw meatloaf in it.
These bread slices then absorb the fat that normally has to be drained.
The fat-soaked bread can then be removed and discarded from each slice
of meatloaf as you take it out of the pan.

For a healthier
meatloaf, substitute lean ground turkey for the ground beef and lean
ground Italian turkey sausage for the sausage. Anna and I can't even
tell any difference in taste and it cuts out a ton of the fat.

Anna and I usually serve this with mashed sweet potatoes (we use Ore-Ida Steam n' Mash) along with either a green salad or steamed asparagus. They all go great together.